Wine & Dine: Japanese & Sake

This month for our Wine & Dine dinner, we highlighted Japanese cuisine and sake. It was a great, refreshing dinner that was perfect for the gorgeous weather we got in Chicago. Below was our menu, along with the sake we had for our tasting.

Japanese Seaweed Salad from Christina
Zucchini Salad with Miso Dressing made by Teresa
Sesame Spinach Salad from Shirley
Assorted Vegetable Maki Rolls &
Shrimp Spring Rolls from Christina
Grilled Teriyaki Salmon made by John
Spicy Scallop Maki made by Joelen
California Maki made by Joelen
Mango & Green Tea Mochi from Lynney

Oggi of I Can Do That!
Chicken Wings with Chestnuts

Below are the specific sakes we had for our tasting, all from Gekkeikan:

Traditional Sake - This sake can be served warmed, at room temperature or chilled. It's aged for approximately 6 months for a mellow flavor.



Haiku Premium Select Sake - This sake had a slow fermentation at a low temperature. AS a result, this sake has a slightly dry flavor and had an aroma of apples. It's best to serve chilled or over ice.



Black & Gold Sake - This sake has a smooth, mellow flavor and can be served warm, at room temperature or chilled. The shape of the bottle is known as a traditional "tokkuri" bottle that was used to purchase sake many years ago.

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California Maki

For my monthly Wine & Dine event tonight, we're highlighting Japanese cuisine and sake. In addition to the Spicy Scallop Maki roll I made for the event, I also made some California Rolls. These are pretty standard on any sushi menu, especially for those who are starting to try sushi for the very first time.

California Maki

For sushi rice:
1 cup brown rice, freshly cooked
2 tablespoons seasoned rice vinegar
1 tablespoons sugar

Prepare your brown rice as directed on the package.
When the rice is done and still hot, add the remaining ingredients and stir to combine; cool.


For maki filling:
5 sheets nori
1/2 cucumber, seeded and sliced into thin strips
1 egg omelette, cooled and cut into thin strips
1 avocado, pitted and sliced thinly; tossed with fresh lemon juice
5 sticks of imitation crab leg

Prepare the above ingredients and have it ready, making it easy to fill.
Be sure to have avocado slices gingerly tossed with the lemon juice to prevent browning.



To assemble:

Place one sheet of nori on a bamboo rolling mat.
Take 1/5 of the rice mixture and evenly scatter it on top of the nori.
On the end closest to you, place one imitation crab stick along the bottom. You can keep the crab stick whole or tear each leg apart into thin strips and distribute evenly along the bottom (which is what I did.)
Top with strips of omelette, cucumber and 2 slices of avocado.
Using the bamboo rolling mat, carefully roll up the nori with the fillings inside. Be careful to not overfill so that the contents don't spill out the ends.
The key is to keep the roll nice and tight and when fully rolled, place it on a platter, seam side down.
Repeat with the other sheets of nori until all the ingredients are used up.

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Zucchini Salad with Miso Dressing

For this month's Wine & Dine event, my friend Teresa prepared the following recipe. I think of this as Teresa's "signature" salad because she's prepared this several times in the past, each time tasting delicious as ever. It's wonderful in the warmer months because it's light, flavorful and healthy too!

Teresa's Zucchini Salad with Miso Dressing

3 tablespoons canola or olive oil
2 tablespoons red miso paste
1 tablespoon sugar
1 tablespoon bottled yuzu juice
4 small zucchini, sliced thin lengthwise on a mandoline
1 sheet nori, cut into thin strips
1 teaspoon red pepper flakes

Whisk first 4 ingredients in small bowl to blend.
Place the thin zucchini slices in a serving bowl.
Sprinkle the top of the salad with red pepper flakes.
Garnish with nori strips.
Drizzle dressing over the zucchini or serve on the side.

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Makin' Maki Sushi Round Up!

I am a big sushi lover... I'm talking BIG! I could eat sushi every.single.day if it weren't for how my body has a love/hate relationship with carbs. However, today I indulged in sushi and had friends come over to learn how to make maki rolls. For my sushi event, I prepped all the ingredients for our maki rolls. Some ingredients I offered included:

carrots, yellow pickled radish, cucumber, red & green bell pepper, mushrooms...

orange fish roe, egg omelet, broiled eel (unagi), avocado, crab sticks, cream cheese...

sashimi platter of white & red tuna, salmon, mackerel, yellow tail, & whitefish... After we made a couple rolls, we had ourselves a full Japanese meal where I served iced honey green tea, edamame, miso soup and Adzuki (sweet red bean) ice cream for dessert...

To join in the fun, my fellow bloggers have submitted their Japanese/Sushi recipes! As I do with each blogging event I host, a lucky blogger receives a giveaway related to the food theme. This event's winner is Kristin of Tiny Kitchen Cooking! Kristin will be receiving a bamboo mat and fancy chopsticks for her entry. Congratulations Kristin and thanks to all that participated in the blogging event! Read on to check out the recipes submitted by my fellow bloggers...

Kristin of Tiny Kitchen Cooking
from Massachusetts
California Rolls
Kristin joins us to share her spring rolls and california rolls for her first every blogging event! Kristin recently learned how to make maki sushi from a friend, Masako. Check out Kristin's blog for the recipes Masako shared!
Lalaine of The CookMobile
from Norwalk, CA
Sculpin Fish in Miso Broth
Lalaine joins us to share a beautiful dish of Sculpin Fish. Not familiar with this kind of fish? Check out Lalaine's blog for more info and the recipe of this tasty dish!

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Japanese Cucumber Salad

The following recipe was made for my Picnic Wine event. You can read more about it and get additional recipes HERE.

Japanese Cucumber Salad
shared at the event by Teresa
recipe HERE

2 medium cucumbers or 1 large English cucumber
1/4 cup rice vinegar
1 teaspoon sugar
1/4 teaspoon salt
2 tablespoons sesame seeds, toasted

1. Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a food processor or sharp knife, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.
2. Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.

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Japanese & Riesling Event with Round Up!

One way to beat the heat this summer is to enjoy some lighter cuisine - something that isn't going to be too rich or heavy. One such cuisine is Japanese and this month we've paired it with a wine event focused on Rieslings. I provided a sampling of 5 Riesling wines and a handful of dishes, while my attendees bring over a Japanese inspired dish to share.Riesling is a white grape variety which originates in the Rhine region of Germany. Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet and sparkling white wines. Riesling wines are usually varietally pure and are seldom oaked. As of 2004, Riesling was estimated to be the world's 20th most grown variety at 48,700 hectares, but in terms of importance for quality wines, it is usually included in the "top three" white wine varieties together with Chardonnay and Sauvignon Blanc. Riesling is a variety which is highly "terroir-expressive", meaning that the character of Riesling wines is clearly influenced by the wine's place of origin. -- Wikipedia

Here are pictures of the events, along with some of the recipes of the dishes my guests prepared. (I'm still waiting for some recipes!) A couple of bloggers also participated in the corresponding Japanese & Riesling blogging event and their submissions are included below. Entries featuring Japanese recipes and recipes using Riesling wines were highlighted for this blogging event. A special congratulations goes to Becke of Columbus Foodie... she won the blogging event giveaway for this blogging event! She will be receiving a bamboo cooking utensil set to enjoy! Now onto the food & recipes...

Toasted Brown Rice
shared at the event by JoelenEdamame
shared at the event by JoelenCaramelized Sesame Sweet Potatoes
shared at the event by AbbieGinger Beef Stir Fry
shared at the event by LindaVegetable Gyoza/Potstickers
shared at the event by Linda Cucumber Wrapped Sashimi
shared at the event by Christie Pork & Vegetable Eggrolls
shared at the event by Joelen

Maki Rolls
shared at the event by Audrey Japanese Sweets
shared at the event by Yumi & Mom

Ginger Cheesecake
shared at the event by Susan
Mochi Sweet Bread
shared at the event by JenChocolate Chow Mein Spiders
shared at the event by ChristieJapanese Style Potato Salad
shared at the event by Sandra and Mike
recipe from Bento.com

1 lb. russet potatoes
1/2 cucumber (see directions)
1/2 small white or yellow onion, thinly sliced (see directions)
1 teaspoon yellow mustard (a touch of Dijon mustard is also nice)
3 large sandwich slices of ham, cut into small squares
1/2 cup mayonnaise
Salt and black pepper to taste

Boil the unpeeled potatoes. Meanwhile, cut the cucumber lengthwise and remove the seeds. Cut the cucumber into thin slices and place them in a small bowl. Add one teaspoon salt and mix well. Cut the onion into thin slices and soak them in cold water until you're ready to use them. When the potatoes are done, remove the skins and cut the potatoes lengthwise, then cut them into pieces about 1 inch wide. Wash the cucumber with water and squeeze the water out. Also squeeze the water from the onion. Place the potatoes, cucumber and onion slices, ham, and the rest of the ingredients in a large bowl and mix well.

Japanese Style Green Beans
shared at the event by Jen
recipe from allrecipes.com

1 tablespoon canola oil
1 1/2 teaspoons sesame oil
1 pound fresh green beans, washed
1 tablespoon soy sauce
1 tablespoon toasted sesame seeds

Warm a large skillet or wok over medium heat. When the skillet is hot, pour in canola and sesame oils, then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are bright green and slightly browned in spots, about 10 minutes. Remove from heat, and stir in soy sauce; cover, and let sit about 5 minutes. Transfer to a serving platter, and sprinkle with toasted sesame seeds.

Cold Peanut, Chicken, and Soba Noodle Salad

shared at the event by Teresa
recipe from Emeril at FoodNetwork.com

12 ounces dried soba noodles, or other buckwheat noodles
3 tablespoons sesame oil
1/4 cup chopped green onions (green tops only)
1 jalapeno, seeded, stem removed, and minced
1 teaspoon minced garlic
1 teaspoon minced gingerroot
1/2 cup creamy peanut butter
1/4 cup soy sauce
1/4 cup chicken stock
1/4 cup chopped fresh cilantro
2 tablespoons fish sauce
1 tablespoon Sherry
2 tablespoons fresh lime juice
1 teaspoons sugar
1/2 teaspoon red pepper flakes
1/2 cup chopped red bell pepper
1 whole skinless, boneless chicken breast, cut into strips and lightly poached, and chilled
1 cucumber, peeled, seeded and chopped
2 tablespoons chopped roasted unsalted peanuts

Bring a large pot of water to a boil. Add the noodles and cook until tender, about 7 minutes. Drain in a colander and rinse under cold running water. Drain and transfer to a large bowl. Toss with 1 tablespoon of the sesame oil, cover and refrigerate.

In the bowl of a food processor, combine 2 tablespoons of the green onions, the jalapenos, garlic, and ginger, and process on high speed. Add the remaining 2 tablespoons of sesame oil, the peanut butter, soy sauce, chicken stock, cilantro, fish sauce, sherry, lime juice, sugar, and pepper flakes. Toss the sauce to taste with the noodles.

To serve, toss the noodles with the chicken strips, bell pepper, cucumber, peanuts, and remaining 2 tablespoons of green onions, and serve.

Wasabi Ginger Salmon
shared at the event by Joelen
recipe: original

2-3 lbs salmon, cut into filets
1-2 teaspoons wasabi powder
ginger sesame salad dressing
salt & black pepper to taste

In a large freezer bag, combine wasabi powder, salad dressing, salt & pepper.
Place salmon in freezer bag and marinate for at least 30 minutes to 1 1/2 hours.
After marinating salmon, reheat oven to 350.
Prepare a baking sheet lined with parchment paper.
Place salmon on parchment and bake for 35-40 minutes until done.

Okonomiyaki
submitted to blogging event
by Becke of Columbus Foodie
from Columbus, OH

180 g package okonomiyaki flour
180 ml water
2 eggs
3-4 oz. shiitake mushrooms, sliced
3-4 oz. savoy cabbage, sliced thinl
3-4 oz. diced chicken
Kewpie Mayonnaise, to taste
Okonomi Sauce, to taste

Mix together the okonomiyaki flour, water, and eggs into a batter, and then add in mushrooms, cabbage, chicken and any other ingredients you’d like to incorporate.

In a greased frying pan (I used olive oil spray) over medium high heat, ladle batter and spread out to fit the bottom of the pan. Allow to cook until underside is lightly browned and edges are set, and then flip over and allow other side to brown. Serve immediately dressed with Kewpie mayonnaise and Okonomi sauce.

Maki Sushi
submitted to blogging event
by Elyse of Dari Sapur Saya
from Osaka, Japan

Ingredients : Sushi rice, nori, kamaboko, tamagoyaki (eggroll), shiso leave, kampyou, lettuce, cucumber, mushroom, kani, mayonaise, denbu ( you can choose the ingredient for inside of sushi) but the primary ingredients are sushi rice and nori.

Place one sheet of nori lengthways across bamboo mat. dip finger in a bowl of vinegared water. pick up rice and place across center of nori and spread the rice over nori until covered, leaving little bit space of nori.

Place mushroom, eggroll, kani, shiso leave and lettuce ( or anything you want) on top of rice. Rolling the sushi forward with pressing gently but tightly. Cut roll with sharp knife in half, and slice both rolls again to give eight bite size pieces.

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